Funfetti Cupcakes with Milk Chocolate Frosting

aka BIRTHDAY cupcakes! 😉

With my new hot pink apron tied tight (thanks for the birthday present Kristen!!), I stood in my (tiny) kitchen staring into my pantry. What on earth should a food blogger/baker make for her own birthday?!

In the past few weeks I’ve celebrated with friends by making a lot of different treats, but I think it’s time for an all star classic FUNFETTI cupcake. Fluffy, buttery cake studded with bright sprinkles and adorned with creamy, dreamy milk chocolate buttercream frosting and more sprinkles. I die. Nothing says a birthday like good ‘ole funfetti, am I right?!

These homemade cupcakes taste just like your classic boxed yellow cake mix. They are moist, fluffy, and full of rich buttery flavor thanks to the use of melted butter in the recipe. The milk chocolate buttercream is another classic recipe. It is so luscious and creamy. Buttery almost, too. I can see myself frosting anything and everything with it… cookies, brownies, cakes, etc. It is literally perfect.

And on top of the creamy milk chocolate buttercream, I threw a ton of different sprinkles because let’s face it… I’m a tad obsessed. Who doesn’t love sprinkles?! If you don’t, you are clearly lost on Sally’s Baking Addiction. 😛

And look! Aren’t these edible gold glitter stars SO super cute?! I found them at Michael’s and went nuts. I got a little heavy handed with the glitter stars on my first one… ooops!

Sprinkle mess or not, I am in LOVE with these cupcakes & frosting. They were the perfect ultimate birthday treat and I can see myself using this classic yellow cupcake recipe & the frosting recipe time and time again. A win-win in my book!


Homemade Funfetti Cupcakes with Milk Chocolate Frosting

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


Homemade funfetti cupcakes topped with creamy milk chocolate frosting and extra sprinkles!


Homemade Funfetti Cupcakes

  • 1 and 1/2 cups all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 1/2 cup sprinkles

Milk Chocolate Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3 and 1/2 cups confectioners’ sugar
  • 1/2 cup unsweetened natural cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 Tablespoons half-and-half or milk or heavy cream (I used fat free half + half)


  1. Preheat the oven to 350°F (177°C). Line the muffin tin with cupcake liners. Set aside.
  2. Make the cupcakes: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In another medium bowl, beat the eggs and sugar with a stand mixer (with paddle attachment) or electric handheld mixer until light and foamy, about 2 minutes. While beating, slowly pour in the butter and then the vanilla. While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix the batter. Gently fold in 1/2 cup sprinkles.
  3. Divide the batter evenly in the prepared cupcake liners. Bake for about 20-25 minutes until a toothpick inserted in the middle comes out clean. Allow cupcakes to cool completely before frosting.
  4. Make the frosting: Sift 3 cups confectioners’ sugar & cocoa powder into a medium bowl. Set aside.
  5. On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere! Mix until sugar/cocoa are absorbed by the butter.
  6. Turn up mixer to medium speed and add the vanilla and salt. Slowly add in the half + half (or milk or cream) and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of confectioners’ sugar if needed to increase frosting thickness (I did not need it).
  7. Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional sprinkles, if desired.


  1. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: homemade funfetti cupcakes with milk chocolate frosting


  1. Hi, I have a hand held mixer, but I do not have a paddle attachment, I only have a whisking attachment and a dough attachment. Can I use one of them to make the frosting? If not, how do I make the frosting by hand? I actually want to make the triple chocolate layer cake frosting, but I wasn’t able to post a comment on that page.

    Thank you,
    Kay 🙂

  2. Um hi… I made the funfetti batter. Not quite sure what went wrong … but it was like pancakes..  but more bread consistency? .-. I’m assuming it was too much baking powder. Is it supposed to be 1 1/2 tsp? 
    I also substituted butter with applesauce… maybe that was the bad idea? 

  3. Hello Amazing Sally!Every time I make one of your recipes everyone wants it too!I really need your help about the baking time when it comes to mini muffins/cupcakes.I just bought 2 mini muffin tins and I d like to give mini cup cakes as presents for the holidays….

  4. Hi Sally! I have been cooking my way through a bunch of your recipes in the past couple weeks. Myself, my husband and all of my coworkers love them. I tag you on Insta but my profile’s private =). Anyways, I just made these with buttermilk and browned butter and HOLY MOLY is it good. You have made me a browned butter convert since the brown butter sugar cookies. Love it! Thanks so much! Also I am not a big chocolate person and the buttercream is YUM. MY.

  5. OK Silly question – when you say cocoa powder, do you mean cocoa powder like the hot cocoa powder? Or the unsweetened cocoa powder?? BTW- I made the pinata cupcakes – I haven’t even gotten to the cutting out the middle & filling yet, I just keep sampling them while I try to decide which frosting – and oh my, they are SOOOOO GOOD!!! Going to do some with the strawberry frosting, some with vanilla and possible some with chocolate, depending on which cocoa I need to use. It’s 12 degrees here, absolutely NO desire to go out to the store. LOL!

    1. It’s soooo cold here too! Stay warm!
      The cocoa powder I’m referring to is unsweetened cocoa powder. Not hot cocoa mix.

  6. I love your recipes & have all your books! I’d like to make these for my sons birthday but I need 36. Can I triple this recipe or do you suggest making the batter 3 times? Thanks!

    1. Hi Dawn! I suggest making the recipe 3x. Working with a more batter increases the risk of over-mixing or under-mixing, which could easily ruin the entire batch.

  7. Hey Sally! Is there any way you could update this recipe to reflect the weight measurements? I chose this recipe instead of your other yellow cupcake cuz it uses melted butter and doesnt need the eggs separated but I didnt notice the lack of weight measurements. I have them in the oven now, but is the batter supposed to be pretty thick? I’m used to cupcake batter being relatively thin, so I added a splash more milk. Hopefully they come out all right. And the instructions didnt specify how high to fill them so I went more towards halfway than 3/4 to be on the safe side. Sorry for the novel. Happy Easter!

  8. HI sally , these look good.
    can i make these using cake flour instead of all purpose flour spooned and leveled of course. please let me know.

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